Never made a souffle before, and boy did I impress myself! This recipe was great! Very easy to understand instructions!! Yes, it might have been a little time consuming, but it was time well spent, IMHO!! I made the custard a day ahead and refrigerated it, along with the prepared souffle dishes. I used mini souffle dishes, so everyone could have their own. I whipped the egg whites and sugar the next day and folded that into the custard, then filled the souffle dishes...left about 1/2 to 1 inch of head space. They puffed up very nicely, thank you!! Great recipe to impress your guests! Thanks for posting this!!!
My husband wanted a Grand Manier Souffle for Father's Day. Last time I made one was 30 years ago. I was a little leary about doing it but this recipe was great. It seemed a long time to constantly whisk the milk and egg mixture for 3-4 minutes until thick BUT everyone raved about the outcome. Made my husband very happy as well as the rest of us. I'm sure I will make it again and it won't take 30 years!
OMG, Tried this recipe today it was Great. Not hard to prepare, but it did take some time. Well worth it. My friends were all wanting the recipe. Thanks for posting.
this recipe is amazing. i had never made a souffle before, so searched the internet for tips and recipes before i attempted one. of course i found the best recipe on 'zaar! just follow the directions exactly as they are and you will have a wonderful, impressive, delicious souffle! thanks so much evelyn/athens, you obviously know your souffles!
You can really taste the Grand Marnier in this!! It is absolutely delicious!! I used only 1 TBSP of zest and I used whole wheat pastry flour and it still got a lot of lift!! This recipe is very easy to follow! Thanks for a great recipe for souffle!!!
WOWEE WOW!!! Such a wonderful intense orange flavor!! We totally enjoyed this!! Everyone should try a souffle once in a lifetime (at least) and this is a great one!! Thanks - again - evelyn!!
This is so great...it was just what we wanted for the grand finale of our Valentine's Day dinner. I wanted to serve it with a Grand Marnier sauce, which made as follows:
1 C whipping cream
1/4 c. sugar
4 large egg whites
2 TB Grand Marnier
1 t vanilla
Bring cream and sugar to a boil until sugar dissolves. Remove from heat. Whisk yolks 1 minute, and gradually add to hot cream misture. Return to medium-low heat and cook until custard thickens a bit. Do not boil. Add the Grand Marnier and the vanilla. Once the souffle is brought to the table, separate into dishes and pass that sauce around. Tasty!!